Go Back Email Link
–+ servings
vgan lasagne soup

Healthy One Pot Vegan Lasagna Soup

This healthy one-pot vegan lasagna soup recipe combines all the delicious flavors of traditional lasagna with the simplicity of soup. It's packed full of flavor and healthy vegetables, making it the perfect easy comfort meal. This lasagna soup recipe is vegan, gluten-free, oil-free, refined sugar-free, and high-protein.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine Italian
Servings 8 people

Equipment

Ingredients
  

For the Lasagna Soup:

  • 2 zucchini
  • 1 cup mushrooms
  • 1 onion
  • 5 cloves garlic
  • 4 cups vegetable broth
  • 1 14.5 oz can diced tomatoes
  • 1 28 oz can tomato sauce
  • 1 6 oz can tomato paste
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2 ½ tbsp Italian seasoning
  • 1 box lasagna noodles
  • 2 cups water
  • ⅔ cup textured vegetable protein

For the Tofu Ricotta:

  • 1 block extra firm tofu
  • ⅓ cup slivered almonds
  • 1 tablespoon nutritional yeast
  • ½ tsp sea salt

Instructions
 

Saute Vegetables:

  • In a large pot, sauté diced zucchini, diced mushrooms, chopped onion, and minced garlic in olive oil (if using) until softened.

Create Tomato Base:

  • Add vegetable broth then diced tomatoes, tomato paste, and tomato sauce to the pot. Mix well.

Add Spices:

  • Stir in garlic powder, smoked paprika, nutritional yeast, and Italian Seasoning for additional flavor.

Add Lasagna Noodles:

  • Break up the lasagna noodles into small pieces and add the additional cups of water to the pot. Set the heat to medium heat and allow the broken lasagna noodles to cook until al dente.

Incorporate TVP:

  • Once you have tender noodles, add the TVP to the soup. It doesn't take long to cook and only needs a few minutes to absorb liquid and flavor. Once incorporated, turn to low heat and allow to simmer for 15 minutes.

Prepare Tofu Ricotta:

  • In a blender, combine the extra firm tofu, slivered almonds, sea salt, and nutritional yeast and blend until a smooth ricotta cheese texture has been achieved.

Serve:

  • Spoon the Homemade Vegan Ricotta Cheese on top of individual servings of the soup. Serve and enjoy!

Notes

If using a pressure cooker, simply combine all ingredients with an extra cup of water ad set on high for 10 minutes!
Keyword Budget friendly, Comfort food, Easy, instantpot, lasagna soup recipe, simple, vegan lasagna soup
Tried this recipe?Let us know how it was!